Name: Southern Sausage Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon sugar (optional); ½ teaspoon salt; ½ cup cold butter (cubed); ¾ cup cold milk or buttermilk; 1 lb breakfast sausage; ¼ cup all-purpose flour; 2½ cups milk; Salt and black pepper (to taste); Pinch of cayenne or paprika (optional)

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Southern Sausage Biscuits bring the comforting warmth of the South right to your breakfast table. Fluffy, buttery biscuits merge perfectly with rich, savory breakfast sausage gravy, creating a classic dish loved by families for generations.

This hearty meal is ideal for slow weekend mornings or special brunch gatherings, where every bite delivers buttery softness with a creamy, flavorful punch of seasoned sausage gravy.

Why You’ll Love This Recipe

Tender, flaky biscuits made with cold butter for the perfect fluffy texture.
Rich, homemade sausage gravy packed with seasoned breakfast sausage and creamy thickness.
A classic Southern comfort dish that’s easy to prepare and sure to please any crowd.

Ingredients

All-purpose flour (for biscuits): Offers structure and tenderness to make soft, flaky biscuit layers.
Baking powder: Provides the essential rise and lightness for fluffy biscuits.
Sugar (optional): Adds a subtle hint of sweetness to balance savory flavors.
Salt (for biscuits): Enhances overall flavor and balances the richness.
Cold butter, cubed: Creates flaky biscuit layers through small pockets of fat.
Cold milk or buttermilk: Moistens and tenderizes biscuits with a slight tang from buttermilk options.
Breakfast sausage (about 1 lb): The savory and spiced meat base for the creamy gravy.
All-purpose flour (for gravy): Thickens the sausage pan drippings into smooth gravy.
Milk (2 1/2 cups): Gives gravy its creamy consistency and rich flavor.
Salt and black pepper: Season the gravy to taste enhancing all flavors.
Optional cayenne or paprika: Adds a warm, subtle heat layer to the gravy.

Instructions

Make the Biscuit Dough: Preheat your oven to 220 °C (425 °F) to get it ready while preparing the biscuits. In a bowl, whisk flour, baking powder, sugar, and salt to distribute leavening evenly, which ensures a consistent rise.
Incorporate Butter: Cut the cold, cubed butter into the dry mixture using a pastry cutter or fingers until the texture resembles coarse crumbs. This step is key for biscuits’ flaky layers as small butter pockets melt during baking.
Add Milk and Form Dough: Pour cold milk or buttermilk into the mixture gently and stir until just combined. Overmixing can develop gluten too much, resulting in tougher biscuits instead of soft and fluffy ones.
Shape and Cut Biscuits: Turn the dough onto a floured surface, gently patting it to about 2 cm (3/4 inch) thick. Use a round cutter to cut out biscuits without twisting to keep edges tender, then place them on a baking sheet.
Bake Biscuits: Bake for 12 to 15 minutes until the biscuits are golden brown and fluffy, indicating a perfect rise and baked-through interior. Hot oven temperature helps create a crusty exterior with a soft crumb inside.
Cook the Sausage: Heat a skillet over medium heat and cook the breakfast sausage, breaking it up with a spatula. Cook until browned and fully done but retain the fat as it provides flavor and richness to the gravy.
Make the Sausage Gravy: Sprinkle flour over the cooked sausage and stir well to coat. Cooking the flour briefly removes the raw taste and forms a roux that thickens the gravy smoothly.
Add Milk and Season: Pour the milk into the skillet gradually, stirring constantly to create a lump-free gravy. Let it simmer 5 to 7 minutes until thickened to your preference. Season with salt, pepper, and optionally cayenne or paprika for a hint of spice.
Assemble Biscuits and Serve: Split the warm biscuits in half and generously spoon the creamy sausage gravy over each. Serve immediately to enjoy the biscuits soft and the gravy warm for the perfect comforting start to your day.

You Must Know

Keep butter cold for flaky biscuit layers; warm butter will create dense biscuits.
Do not drain the sausage fat before making gravy as it imparts rich flavor and texture.
Use buttermilk for tangier biscuits or regular milk for a milder flavor.

Storage Tips

Store baked biscuits in an airtight container at room temperature for up to 2 days or freeze up to 1 month. Reheat biscuits gently to maintain fluffiness and warm gravy on stovetop adding a splash of milk if needed.

Serving Suggestions

Pair these biscuits and gravy with fresh fruit or scrambled eggs for a well-rounded breakfast. A side of sautéed greens or crispy bacon complements the savory richness nicely.

Professional Tips

Use a light hand when mixing the biscuit dough to avoid tough biscuits.
Try sausage varieties like spicy or maple-flavored for different gravy notes.
For extra flavor, stir fresh chopped herbs or cracked black pepper into the finished gravy.

FAQs

Can I use pre-made biscuits?: Yes, but homemade biscuits offer a fresher, flakier texture that pairs best with the gravy.
What is the best way to reheat biscuits and gravy?: Warm biscuits in the oven wrapped in foil and reheat gravy gently on the stove adding a little milk if too thick.
Can I make this recipe gluten-free?: You can substitute gluten-free flour blends for the biscuit and gravy flours, adjusting liquid as needed for texture.
How spicy is the gravy if I add cayenne?: Adding a pinch of cayenne provides only a mild heat enhancing savory flavors without overwhelming.
What milk alternatives can be used?: Whole milk or buttermilk works best, but you can substitute with almond or oat milk if dairy-free, though texture may vary.
Can this dish be served for dinner?: Absolutely, it makes a comforting meal any time of day and pairs well with dinner sides like greens or potatoes.